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Warm Potato Salad

Barbecue.Master's picture
  Baby potatoes 2 Pound (1 Kilogram)
  Baby onions 12 , halved
  Prosciutto slice/Lean ham 8
  Olive oil 2 Fluid Ounce (1/4 Cup Or 60 Milliliter)
  Fresh rosemary sprig 8
  Sea salt 1 Teaspoon
  Spring onions 4 , chopped
For mint dressing
  Low fat natural yogurt 6 1⁄2 Ounce (1 Cup Or 200 Grams)
  Mayonnaise 3 Tablespoon
  Whole grain mustard 2 Tablespoon
  Chopped fresh mint 2 Tablespoon

1. Preheat covered barbecue to a high heat. Bring a saucepan of water to the boil, add potatoes and onions and cook for 5 minutes. Drain well.
2. Place potatoes, onions and prosciutto or ham in a lightly oiled roasting tin, brush vegetables with oil, scatter with rosemary and sprinkle with salt. Place roasting tin on rack in barbecue, cover barbecue with lid and cook, turning vegetables occasionally, for 20 minutes or until potatoes are tender.
3. To make dressing, place yogurt, mayonnaise, mustard and mint in a bowl and mix to combine.
4. Drain oil from potato mixture and place potatoes and onions in a large salad bowl. Break prosciutto or ham into bite-sized pieces. Add prosciutto or ham and spring onions to potato mixture. Spoon over dressing, toss to combine and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 220 Calories from Fat 120

% Daily Value*

Total Fat 13 g20.6%

Saturated Fat 2 g10.2%

Trans Fat 0 g

Cholesterol 8.7 mg2.9%

Sodium 465.3 mg19.4%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3 g12.1%

Sugars 3.8 g

Protein 6 g12.9%

Vitamin A 33.3% Vitamin C 43.1%

Calcium 10.7% Iron 4.7%

*Based on a 2000 Calorie diet

Warm Potato Salad Recipe